Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum‐ and Saccharomyces cerevisiae‐fermented mulberry wine

Abstract The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with Lactiplantibacillus plantarum and Saccharo...

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Autores principales:	Jie Hu, Annadurai Vinothkanna, Meng Wu, John‐Nelson Ekumah, Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe, Yongkun Ma
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	antioxidant fermentation flavor characters mulberry wine phenolics Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/fdb2917e02b44f75a667de2da318571f
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spelling	oai:doaj.org-article:fdb2917e02b44f75a667de2da318571f2021-11-04T13:06:43ZTracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum‐ and Saccharomyces cerevisiae‐fermented mulberry wine2048-717710.1002/fsn3.2590https://doaj.org/article/fdb2917e02b44f75a667de2da318571f2021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2590https://doaj.org/toc/2048-7177Abstract The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae combinatorially. Total anthocyanins concentration (TAC), polyphenols concentration (TPC), flavonoids concentration (TFC), and antioxidant capacity decreased significantly with high correlation in the fermentation process. TAC gradually reduced with a loss rate of 47.98% from 0 to third day of fermentation. Fermented mulberry wine obtained indicated a dynamic balance due to the presence of p‐hydroxybenzoic acids as compared to the primary phenolic constituent. Chlorogenic acid usually presents in mulberry juice. The relative intensity of sourness was the most prominent and reached the maximum (10.93) on day 2 of fermentation. A total of 21 volatile esters were quantified (6621.59 μg/L), which contributed significantly to the aroma of mulberry wine. The enhanced quality of fermented mulberry wine showed contraindications with decreased constituents and escalated wine quality. Rather than usual single inoculum, fermentation combination of LAB and yeast holistically influenced the color, taste, fragrance, phenolic profiles, and antioxidant properties in mulberry wine, ensuring palatability and fit for commercialization prospects.Jie HuAnnadurai VinothkannaMeng WuJohn‐Nelson EkumahNelson Dzidzorgbe Kwaku Akpabli‐TsigbeYongkun MaWileyarticleantioxidantfermentationflavor charactersmulberry winephenolicsNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6294-6306 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant fermentation flavor characters mulberry wine phenolics Nutrition. Foods and food supply TX341-641
spellingShingle	antioxidant fermentation flavor characters mulberry wine phenolics Nutrition. Foods and food supply TX341-641 Jie Hu Annadurai Vinothkanna Meng Wu John‐Nelson Ekumah Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe Yongkun Ma Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum‐ and Saccharomyces cerevisiae‐fermented mulberry wine
description	Abstract The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae combinatorially. Total anthocyanins concentration (TAC), polyphenols concentration (TPC), flavonoids concentration (TFC), and antioxidant capacity decreased significantly with high correlation in the fermentation process. TAC gradually reduced with a loss rate of 47.98% from 0 to third day of fermentation. Fermented mulberry wine obtained indicated a dynamic balance due to the presence of p‐hydroxybenzoic acids as compared to the primary phenolic constituent. Chlorogenic acid usually presents in mulberry juice. The relative intensity of sourness was the most prominent and reached the maximum (10.93) on day 2 of fermentation. A total of 21 volatile esters were quantified (6621.59 μg/L), which contributed significantly to the aroma of mulberry wine. The enhanced quality of fermented mulberry wine showed contraindications with decreased constituents and escalated wine quality. Rather than usual single inoculum, fermentation combination of LAB and yeast holistically influenced the color, taste, fragrance, phenolic profiles, and antioxidant properties in mulberry wine, ensuring palatability and fit for commercialization prospects.
format	article
author	Jie Hu Annadurai Vinothkanna Meng Wu John‐Nelson Ekumah Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe Yongkun Ma
author_facet	Jie Hu Annadurai Vinothkanna Meng Wu John‐Nelson Ekumah Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe Yongkun Ma
author_sort	Jie Hu
title	Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum‐ and Saccharomyces cerevisiae‐fermented mulberry wine
title_short	Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum‐ and Saccharomyces cerevisiae‐fermented mulberry wine
title_full	Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum‐ and Saccharomyces cerevisiae‐fermented mulberry wine
title_fullStr	Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum‐ and Saccharomyces cerevisiae‐fermented mulberry wine
title_full_unstemmed	Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum‐ and Saccharomyces cerevisiae‐fermented mulberry wine
title_sort	tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of lactiplantibacillus plantarum‐ and saccharomyces cerevisiae‐fermented mulberry wine
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/fdb2917e02b44f75a667de2da318571f
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Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum‐ and Saccharomyces cerevisiae‐fermented mulberry wine

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